On December 15, SONSI members gathered at the home of SONSI member Fiona Reid to share a delicious potluck dinner, and o see each other’s work from this past year (and beyond!). It was a lively evening filled with great conversation. Hearty thanks go out to Fiona for once again welcoming SONSI members to her beautiful home.
During dinner, a few of us mentioned that we’d like to have recipes for the others’ dishes, so someone suggested the recipes be posted online. Below are a few.
I highly recommend them!
Delectable Butternut Squash (from Elizabeth Gatt)
I Butternut squash – peeled, deseeded and cubed
2 cloves garlic – roughly chopped(or grated)
2 tbsp. fresh rosemary – chopped
1 tsp. cumin seeds
300ml vegetable stock
150ml single cream – I used whipping cream and less of it
25g pumpkin seeds
50g mild goat cheese – I used Feta because I don’t like the taste of goat cheese – crumbled
coarse sea salt and fresh ground black pepper to taste
1. Preheat the oven to 300. Place the cubed butternut squash in a shallow ovenproof dish
or roasting pan. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock
and bake 40-45 minutes until the squash is almost tender. (you may have to play with the time on this
depending on your oven)
2. Increase the oven temperature to 350. Pour the cream over the squash and scatter with the pumpkin seeds, breadcrumbs
and cheese. Return to the oven for a further 12 -15 minutes until the top is bubbling and golden.
Serve with green salad and crusty bread. Serves about 4. (I doubled the recipe for the potluck)
Larry Miller’s Orange-Mango Tart with raspberry topping (from Emily Damstra)
1 pie crust in a tart pan, browned. (375 degrees for ~18 minutes)
4 eggs, 1 C sugar, 1/2 C orange juice (from a freshly squeezed orange), 2 TB lemon juice, 2 tsp orange peel/zest (fresh), 1/4 C whipping cream, mango (1/3 of it sliced, the rest pureed).
Blend all ingredients and pour into cooled crust. Place mango slices on top, bake 25 minutes @ 375. Cool. Preheat broiler, sprinkle powdered sugar on top, put foil around the edge and broil ~ 1 minute (until sugar browns). Rotate for evenness.
Topping: 300 grams raspberries, simmered with sugar then pureed.
(I omitted the mango puree, the powdered sugar under the broiler, and I strained the topping so there were no seeds).